PRODUCT NAMES & SPECIFICATIONS

Hawaiian Flour Mills Flour CoMparison CHart

FLOUR HFM GMI PENDLETON ROGERS CONAGRA OTHER

CAkE: Cakes, Jelly roll Pua Lei (Bleached)

Softasilk Spun White Valor

PASTRy: Pastries, CakesHibiscus (Bleached)

Sperry Cake & Pastry

Cake & Pastry Famous PastryPike’s Peak Biscuit, (Pillsbury)

PASTRy: Pastries, Pie Shell

White king (Unbleached)

Cameo White Spear Snow BirdRound Table Pastry (King Arthur)

CRACkER: Cookies, Crackers

Cracker (Unbleached)

Cracker, Sureflake

PIE CRUST: Pie Crust, Cookies, Crackers, Baguettes

Pie Flour (Unbleached)

Sureflake

ALL PURPOSE: Cookies, Cakes, Pastries, Bread, Steamed Buns, Thicken-ing Agent For Gravy

50th State(Bleached)

Gold Medal, Golden Gate, Sureflake

All Purpose System

Snowridge H&RAll Purpose (Safeway), Best All Purpose (Pillsbury)

NOODLE: Breads, Oriental Noodles

Noodle Special (Unbleached)

H&W Special Noodle Premium Noodle

BREAD: White Breads, Rolls, Buns, Pizza Crust

HBS (Bleached)

Big Loaf, Harvest Bakers, Sureloaf, Superlative, Gold Medal Bread

Morbread, Mondako, Blendako

Summit(Bleached)

Orofino Sp. Pizza, Judith Special, Occident Higluten

Best Bread (Pillsbury), Hipro (Gilt Edge), Blue Ribbon (Cereal Foods)

BREAD: Breads, Rolls, Buns

Mauna Loa (Unbleached)

Full Strength, Harvest King, Big Loaf Special, Sperry Blossom

Homerun, Morbread

Summit(Unbleached)

Mello Judith

BREAD: White Breads, Rolls, Buns, Pizza Crust

Island Flour(Bleached)

Sperry Blossom, H&W Special

BlendakoMello Judith, El Dorado

BREAD: Specialty Breads, Pizza Crust

Higluten Flour Kyrol Higluten (Pillsbury)

HEARTH: Hearth Breads, Pizza Crust, Bagels, Bialys (Rolls)

Imua (Bleached)

Supreme, All Trumps, Volumaker

Power, Big Spring Special, Golden Mt. Bagel

White Cap

Full Power, Orofino Sp. Higluten, Kyrol Higluten

Balancer (ADM), (Pillsbury), King Arthur Special

HEARTH: Hearth Breads, Kaiser Rolls, Bagels, Pizza Crust

kilaueaKing Kaiser, All Trumps

Big Spring Full Power

HEARTH: Hearth Breads, Sweet Doughs, Oriental Style Breads, Buns, Pan De Mie

Diamond Head (Unbleached)

Sun Peak

WHOLE WHEAT: Bread Whole Wheat Whole Wheat Whole WheatRogers Whole Wheat

Flour Guide

50tH statE all-purposE Flour

ITEM NO. 180208 50 LBS.

This flour can be used for breads, rolls, cookies, cakes, pastries, steamed buns and as thickening agent for gravies.

Blend of Winter Wheat and Soft Wheat 0.47% - 0.51% ash bleached, enriched 10.70% - 11.40% protein

wHitE KinG FlourITEM NO. 220208 50 LBS.

An unbleached pastry flour for making pie crusts and cookies.

100% Soft Wheat 0.50% maximum ash unbleached, enriched 9.50% - 10.40% protein

HiBisCus FlourITEM NO. 224208 50 LBS.

A flour designed primarily for pastries, but can also be used in making cakes. The cakes will not be as white or have the volume and tight cell structure as cakes made from Pua Lei.

100% Soft Wheat 0.50% maximum ash bleached, enriched 9.50% - 10.40% protein

piZZa FlourITEM NO. 100226 25 LBS.

An bleached flour for making pie crusts

Blend of Winter Wheat and Soft Wheat 0.52% - 0.57% ash Bleached, enriched 10.8% - 11.5% protein A Premium HI-Gluten Flour - Ideal for Pizza Crusts

KilauEa FlourITEM NO. 105208 50 LBS.

Clear flour made from high-protein spring wheat, used in specialty type breads such as bagels and kaiser rolls. Just like Imua, it is also a good base for carrying other grains.

100% High-protein Hard Spring Wheat 0.75% - 0.84% ash bleached, enriched 15.60% - 16.10% protein

Mauna loaITEM NO. 160208 50 LBS.

Unbleached flour that can be used in different types of bread and rolls. It can also be used for pizza crust and some artisan bread. Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash unbleached, enriched 12.40% - 13.00% protein

pua lEi CaKE FlourITEM NO. 223208 50 LBS.

A fancy cake flour designed to compete with Softasilk. Used for high ratio sugar and angel food cakes. 100% Soft Wheat 0.39% maximum ash bleached, enriched 7.00% - 7.60% protein

wHolE wHEat FlourITEM NO. 117208 50 LBS.ITEM NO. 119226 20 LBS.

This flour is used in making whole wheat breads and rolls. It is also blended sometimes in specialty breads with other cereal grains. 100% High-protein Hard Spring Wheat 1.70% maximum ash 13.30% - 13.90% protein

untrEatED wHolE wHEat Flour

ITEM NO. 119208 50 LBS.

Same as whole wheat flour, except has no ingredients added.

100% High-protein Hard Spring Wheat 1.70% maximum ash 14.30% - 14.90% protein

piE CraCKEr FlourITEM NO. 181208 50 LBS.

An unbleached flour used for cookies and crack-ers. This particular flour can be used in place of the 50th State flour if the baker wants to use a low protein unbleached flour.

Blend of Winter Wheat and Soft Wheat 0.46% - 0.50% ash unbleached, enriched 10.80% - 11.50% protein

Hi-GlutEn FlourITEM NO. 159208 50 LBS.

This flour is used in making specialty breads, strong enough to carry cracked wheat, bran or oats. It is also used as a base for soy sauce by washing out the gluten.

Blend of Winter Wheat and Spring Wheat 0.90% - 1.20% ash unbleached, enriched 15.0% minimum protein

CraCKED wHEatITEM NO. 260208 50 LBS.

Made from Hard Spring Wheat.

no ingredients added 13.00% - 13.50% protein

CoarsE, rEClEanED BranITEM NO. 271922 40 LBS.

not less than 14% crude protein not more than 10% crude fiber not less than 4% crude fat not more than 6% ash not more than 14% moisture

Mill runITEM NO. 290902 60 LBS.

not less than 12% crude protein not more than 10% crude fiber not more than 14% moisture not less than 3% crude fat not more than 6% ash

DiaMonD HEaD FlourITEM NO. 103209 50 LBS.

Patent flour made from high-protein spring wheat, used in making hard crust breads (hearth/artisan) and gives a bright, crumb color

100% High-protein Hard Spring Wheat 0.40% maximum ash unbleached, enriched 12.90% - 13.40% protein

iMua FlourITEM NO. 100208 50 LBS.

A strong flour made from high-protein spring wheat, used for hard crust breads (hearth/arti-san), bagels, and also makes good pizza crust. It is a good base for carrying other grains such as cracked wheat, barley, oats, bran, etc. 100% High-protein Hard Spring Wheat 0.52% - 0.57% ash bleached, enriched 13.30%-13.80% protein

Hawaiian BaKEr’s spECial

ITEM NO. 144208 50 LBS.

A good protein bakers’ flour that can be used in all white breads and rolls and has the strength that will take high speed mixing and quick development for semi-automated retail or wholesale bakeries. It can also be used for pizza crust.

Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash bleached, enriched 12.40%-13.00% protein

nooDlE spECial FlourITEM NO. 161208 50 LBS.

A flour designed for the saimin noodle and can also be used for certain Chinese noodles. It can also be used as unbleached bread flour.

Blend of Winter Wheat and Spring Wheat 0.48% - 0.54% ash unbleached, enriched 12.40% - 13.00% protein